Effect of modified Buzhong Yiqi Decoction on mutton quality and immune function of small-tailed Han sheep.

The experiment aimed to investigate the effects of modified Buzhong Yiqi Decoction on the meat quality and immune function. Sixty male lambs of two-month-old small-tailed Han sheep were randomly divided into five groups, with three replicates in each group and four lambs in each replicate. The experimental group was fed with 1%, 2%, and 3% modified Buzhong Yiqi Decoction in the basal diet, the commercial control group was fed with 2% Siweidongli powder in the basal diet, and the blank control group was fed with the basal diet. The pre-test lasted for nine days and the formal test lasted for 107 days. The results showed that the total fatty acid content in 1% dose group was significantly higher than that in other groups (P<0.05). Compared with the blank control group, the concentrations of flavor amino acids and n-heptanal in 2% dose group increased significantly (P<0.05), while the concentrations of n-hexanal and n-nonanal decreased significantly (P<0.05). The concentrations of essential amino acids, total amino acids, and 1-octen-3-ol in 3% dose group increased significantly (P<0.05), while the concentrations of decanoic acid and stearic acid decreased significantly (P<0.05). At the ages of five and six months, the antibody levels against peste des petits ruminants in the serum of lambs in all dose groups significantly increased (P<0.05). The study suggests that modified Buzhong Yiqi Decoction may improve the flavor of mutton by affecting the metabolism of fatty acids and flavor amino acids in the bodies of small-tailed Han sheep, regulating the synthesis of mutton odor substances and volatile flavor substances, and simultaneously enhancing the immunity of mutton sheep to a certain extent. [ABSTRACT FROM AUTHOR]